Oatmeal Cookie Muffins Recipe

Indulge in the irresistible taste of old-fashioned oatmeal cookies transformed into delightful muffins! Inspired by a treasured recipe from the historic Inn at Monticello in Charlottesville, Virginia, these muffins deliver a warm, comforting experience with every bite. Imagine the chewy texture of oatmeal, the sweetness of brown sugar, and the delightful crunch of pecans and raisins – all baked to golden perfection. This recipe is a must-try for oatmeal lovers and anyone seeking a delicious, homemade treat.

Prep Time 15 mins

Cook Time 35 mins

Calories 256.1 kcal

Protein 6g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Oatmeal Cookie Muffins

1 cup (2 sticks) softened unsalted butter
¾ cup packed light brown sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon ground cinnamon
Clove
½ teaspoon ground nutmeg
Baking Powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsweetened applesauce
2 cups rolled oats
½ cup chopped pecans
1 cup raisins

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How to Make Oatmeal Cookie Muffins

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour the tin.
In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup packed light brown sugar until light and fluffy.
Beat in 2 large eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in ½ cup unsweetened applesauce.
Add 2 cups rolled oats.
Fold in 1 cup raisins and ½ cup chopped pecans.
Fill muffin cups about ¾ full.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely. Best served warm!